Food Safety Hazards Associated With School Food Service Delivery Systems

Abstract

A study was conducted to compare four school food preparation and delivery systems regarding microbiological content of foods as indicative of potential food safety hazards. Food samples were collected along the preparation and delivery line of each of 10 menu items from 16 total schools representing the four food preparation and delivery systems. Schools and systems were compared on the basis of statistically significant differences in aerobic plate count and relative frequency of improper food temperature and objectionably high indicator bacteria counts. Food preparation and handling abuse was a characteristic of individual schools and was not uniquely characteristic of any particular food preparation and delivery system or systems.

A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

“…Four school food delivery systems were evaluated by Avens, Poduska, Schmidt, Jansen, and Harper (1978) and their results suggested that educational programs were needed for workers in foodservice sanitation and food safety. Another case of food for 16 school canteens or cafeterias prepared by six food contractors in Bahrain, UK was investigated (Ali & Spencer, 1996) in the areas of preparations, cooking, delivering, and sales.…”